(SPOT.ph) If there's one thing we've noticed about red velvet fans, it's the lengths they would go to for a good red velvet cake/cupcake/anything. So the fact that Cupcake Lab was born of owner Cay Cuasay's search for a good red velvet cupcake was a revelation that made perfect sense, and something that you might find yourself wanting to thank her for once you've tasted the result. Cupcake Lab's bestselling Red Velvet cupcake (P70) is almost unbelievably moist, with a burst of flavor from the cream cheese frosting and a fun, crunchy texture from the candy toppings that works well with the smoothness of the cake.

The Red Velvet alone would be enough to convince anyone that Cuasay, who admits to not having a sweet tooth, has the correct hypothesis when it comes to making cupcakes: "They don't need to be too sweet; what makes a good cupcake is good consistency and a lot of flavor." But almost all of the flavors offered at Cupcake Lab, created from Cuasay's own recipes, can make a cupcake convert out of the toughest of skeptics. Some of our favorites: the Tiramisu (P80), a coffee-infused cake topped with a delicate scoop of a dangerously addictive frosting made from mascarpone and cream, and the Peanut Butter S'mores cupcake (P80), rich and nutty and topped with a perfectly placed swirl of marshmallow frosting. And then there's the Ferrero (P90), made with a Nutella frosting and topped with half a piece of Ferrero Rocher chocolate.

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New flavors, including a Mango Chai cupcake, are set to launch in January, and Cuasay also plans to introduce savory muffins to Cupcake Lab's lineup. Pretty sweet for someone who got started by experimenting in her mom's kitchen and taking orders via Facebook.